- 3 tablespoons [45 mL] minced shallots
- 2 to 3 tablespoons [30 to 45 mL] dry white wine
- 8 3/4 ounces [250 g] butter
- 1 tablespoon [15 mL] freshly chopped parsley
- Juice of 1/4 lemon
- Salt and freshly ground pepper, to taste
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- Into a small saucepan, mix together minced shallots and dry white wine.
- Pepper.
- Boil mixture over high heat until reduced to 2/3 of its original volume.
- Pour mixture into a bowl.
- Mix in butter, chopped parsley and lemon juice; salt, pepper and thoroughly mix.
- Shape mixture into a roll; wrap into al foil and seal ends.
- Will keep for up to 3 months, frozen.
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